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Got a lot of root veggies in your fall harvest ? Garden Roger Eliot Fry are an easy and delicious way to employ them up ! savour them sans sauce , with cetchup , or if you ’re looking to impress dinner guest partner off them with a garlicky leek dipping sauce . Bon appetit !
The following formula is fromCooking Close to Homeby Diane Imrie and Richard Jarmusz . It has been adjust for the web .
Harvest Hint
Root vegetable are a staple fiber in the Northeastern winter , and a large ingredient of any wintertime farm portion . This recipe is very useful when you have a variety of root vegetables , and are looking for something a little unlike to do with them that the kids will enjoy . This recipe can be serve as an appetizer or as part of a primary meal . The dim sauce also stimulate an excellent topping for fresh baked Irish potato .
Serves four
Ingredients
Fries
1 pound of fall veg ( may admit carrots , parsnip , turnip , white potato vine , swede ) , wash away , peeled , and cut 1⁄4 - inch by 1⁄4 - in , 3 inch long
1 tablespoonful European olive tree fossil oil
1/8 teaspoon ground red pepper
1/8 teaspoonful garlic pulverization
1⁄2 teaspoonful Worcestershire sauce
Dipping sauce
1 scallion , slice in half lengthways and geld into 1 - inch pieces
2 garlic clove , baked
1 teaspoonful dried parsley
1 loving cup low fat sour cream
Procedure
Recommended Reads
build Your Own Root Cellar for the Fall Harvest
Roasted Root Veggies with Pomegranate Drizzle
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